211–220 of 297 posts
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I don't know much about espresso, but the pourover coffee I make at home is certainly much higher quality than a Keurig machine. The beans are the most important part - you should get them roasted within the last few weeks. Even the fanciest pourover funnel costs only 50 dollars, but you can certainly get by with a cheap plastic one for a few bucks. If you want to go full hipster, you will also need a temperature con…
Last month I got a simple pour over setup that's not full-hipster. Coffee is 10x better than a Keurig or instant coffee. Both of which i have. Maybe it's partially being trapped in house but it's bordering on better than the coffee shops nearby. Setup: Hario v60 ~ $20 Pour Over Filter ~ $10 Grinder - $30 (already had) Kitchen Scale - $10 (already had) This guide is a good start: https://www.stumptowncoffee.com/brew-g…
I dare say that if you are capable of following instructions, and have $15 to invest into a freshly roasted bag of beans from a coffee shop, then your coffee is exactly the same quality as to what you would get from a high end coffee shop. The only difference is that the coffee shop will charge you up to 5 dollars for a fancy pourover, while your 15 dollar bag of beans will last you several weeks.
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If you're looking for something better for them/you (and ecologically better too--the Keurigs are pretty bad for that), try an Aeropress. It's absurdly inexpensive, but makes easily the best coffee I've had outside of crazy high-end shops, and it's really easy to use. It consistently gets high marks from coffee geeks.
I have an Aeropress, Chemex, and a Hario V60 and I still prefer the Aeropress simply because it's so consistent (it is also the best one to travel with). When you get a great cup on the Chemex/V60, it's really nice, but I find it's harder to nail down a consistently great cup of coffee every single time on the others. I think Aeropress easily rivals or beats a cup of coffee I've had a "great" coffee shops, if you use…
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Dehydrated yeast will work, but getting the amounts right is more difficult in my experience. I can cut a paper-thin sliver from a yeast cube easier than than I can count the right number of grains of dehydrated yeast.
Grams are a thing ;)
Everytime I hear someone say things about units, it is not that people don't understand - there are other issues around that. For example, Americans know that metric system is better but they can't just switch solo until the entire nation changes which is a huge task.
Furthermore, those people who gawk at Americans still use 360 degrees for a full circle, 24 hour segments in a day and other weird units - for e.g. Switzerland still uses points for fonts! Not mm.
I would go ahead and even say - Metric system is based on base 10 which sucks, we should rewind back the history and grow 12 fingers because Duodecimal system is far better than decimal system: https://en.wikipedia.org/wiki/Duodecimal
We are just stuck with base 10. Just like Americans are stuck with their archaic units. It has nothing to do with the fact that people are smart/dumb. I am gonna push back on that nonsense.
I can't speak to pizza, but I have an espresso story to tell. One of my favorite things about going to Italy is the quality of the coffee. I really like extreme dark roast (your typical American diner coffee doesn't even count as coffee in my book). In Italy you can go into pretty much any coffee shop and come away with a top-quality espresso. (Don't even get me started on Starbucks.) It's a taste I inherited from my…
One thing I always found extremely funny is that, while Italy is known everywhere for its love of the espresso (don't get me started on the incredible amount of Italian and especially Neapolitan songs about coffee!), most of us actually do our coffe at home using a simple moka pot [1]. Our grandmothers mostly used the "napoletana" [2] instead, I don't particularly like it but to each their own. It's such an ordinary,…
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I don't know much about espresso, but the pourover coffee I make at home is certainly much higher quality than a Keurig machine. The beans are the most important part - you should get them roasted within the last few weeks. Even the fanciest pourover funnel costs only 50 dollars, but you can certainly get by with a cheap plastic one for a few bucks. If you want to go full hipster, you will also need a temperature con…
> The beans are the most important part - you should get them roasted within the last few weeks. That's the key. When I buy mid-range beans (usually what I do—the good stuff's expensive) my pourovers are really just manual drip coffee. Fine, but just... coffee. When I use really good beans, though? It's a whole different drink. All kinds of nuance and delicate flavors. The tiers I've found are basically: truly bad co…
The problem is not so much roasting but getting the beans. Many roasters just wont get to the best stuff from Africa because of limited supply so it makes sense that richer countries snatch the material because they can charge more.
I can imagine US also can afford the best beans so i bet the high high quality is pretty top notch but ive never had US coffe in my life.
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I have a green-egg[1] style ceramic grill that works really well for pizza. Wood-fired, and can get up to a pretty good temperature. I use a pizza stone in it. 1: The exact brand is a Kamado ceramic grill.
What kind of pizza stone do you use? I have a green egg, but have never made pizza in it.
I can't speak to pizza, but I have an espresso story to tell. One of my favorite things about going to Italy is the quality of the coffee. I really like extreme dark roast (your typical American diner coffee doesn't even count as coffee in my book). In Italy you can go into pretty much any coffee shop and come away with a top-quality espresso. (Don't even get me started on Starbucks.) It's a taste I inherited from my…
For example, the Rancilio Silvia [1] is known to be one of the best and most tweakable/hackable home machines for manually brewed espresso. It can make great Italian espresso out of the box, but there's also a healthy community around it that hacks the internals to brew at better temperatures and so on. It's also very affordable.
Personally, I have a Jura Ena, because I like just pressing one button to get my coffee, and it's fantastic.
[1] https://www.seattlecoffeegear.com/rancilio-silvia-espresso-m...
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Steel slab ("pizza steel") + broiler at full blast does a good job.
Would it be better with two slabs of steel, one above one below?